HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Thanksgiving Deluxe Turkey Stuffing Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 12 tbsp. butter, divided 2 large onions, peeled and chopped 5 stalks celery with leaves, chopped 3 medium carrots, peeled and chopped 2 granny smith apples, cored, peeled and chopped 4 cloves garlic, minced 2 tbsp. poultry seasoning 1 pound fresh mushrooms, quartered 1 cup dry white wine 2 pounds ground pork breakfast sausage 1 pound bag seasoned bread stuffing mix 1 pound bag seasoned cornbread stuffing mix 2 pounds chestnuts, roasted, peeled and chopped 1 cup chopped fresh parsley 4 large eggs, beaten to blend 2 to 2 1/2 cups turkey or chicken broth 1 tsp. salt 1/2 tsp. pepper Directions Melt 8 tbsp. butter in a large skillet. Add onions, celery, carrots, apples and garlic. Cover and cook, stirring frequently, until carrots are crisp-tender, about 8 minutes. Uncover and cook until onions are golden, about 10 minutes. Stir in poultry seasoning. Transfer the mixture to a large bowl. Add 2 tbsp. of butter to the skillet and melt. Add mushrooms, cover and cook 3 minutes. Uncover and cook, stirring frequently, until liquid evaporates and mushroom starts to brown, about 8 minutes. Add wine and bring to a boil. Add to vegetable mixture. Add remaining 2 tbsp. butter to skillet and melt. Add sausage and cook, breaking up meat, until cooked through, about 10 minutes. Stir into vegetable mixture. Add stuffing mixes, chestnuts and parsley to vegetable mixture. Gradually add eggs, and about 2 cups broth until stuffing is moist but not soggy. Season with salt and pepper. Makes about 20 cups stuffing. Related Recipes •   Thanksgiving Turkey Roll •   Roasted Thanksgiving Turkey with Cranberry Stuffing •   Cranberry Orange Christmas Turkey •   Holiday Maple Roasted Turkey with Sage Corn Bread Stuffing •   Roasted Christmas Turkey with Herbed Sausage Corn Bread Stuffing •   Roast Wild Turkey with Spicy Sausage Stuffing •   Crisp-Skinned Roast Turkey •   Roasted Fresh Turkey •   Turkey with Molasses Glaze •   Thanksgiving Stuffing Stuffed Mushrooms •   Sausage Cornbread Stuffing •   Thanksgiving Sausage and Apple Stuffing •   Roast Turkey with White Wine-Herb Pan Sauce •   Killer Turkey Hash •   Holiday Turkey with Herbed Sausage Cornbread Stuffing •   Roast Turkey with Wild Rice-Pecan Stuffing •   Thanksgiving Oyster Dressing •   Traditional New England Roast Holiday Turkey •   Currant Pecan Stuffing •   Apple-Raisin Turkey Stuffing View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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